Preheat your air fryer. Set it to 380°F (193°C) for 3–5 minutes. A warm basket helps the crust crisp quickly.

Prep the veggies smartly. Thinly slice everything. Pat mushrooms, tomatoes, and zucchini dry. If your veggies are very watery, toss them in a bowl with a pinch of salt and let sit for 5 minutes, then blot with a paper towel.

Choose your crust style. For pizza dough, divide into two 8-inch rounds so they fit your air fryer. For naan or prebaked crusts, no shaping is needed. Brush one side lightly with olive oil.

Par-bake fresh dough. If using raw dough, place it oil-side down in the basket. Air fry at 380°F for 3–4 minutes until lightly set and just starting to color. This prevents a soggy center.

Build the pizza. Flip the par-baked dough (or place the naan/crust oil-side down). Spread a thin layer of sauce—about 2–3 tablespoons per mini pizza. Add half the cheese, then the veggies in an even layer. Top with the remaining cheese. Sprinkle oregano, salt, and pepper.

Cook until bubbly. Air fry at 370–380°F for 5–8 minutes, depending on your crust and the air fryer model. Check at the 5-minute mark. The cheese should be melted with golden spots, and the crust edges crisp.

Add fresh greens (optional). If you like a fresh bite, add a handful of spinach or arugula in the last 30–60 seconds so it wilts without burning.

Finish and serve. Let the pizza rest 2 minutes. Scatter fresh basil or parsley, a drizzle of olive oil, and a pinch of red pepper flakes. Slice and enjoy.

Repeat with remaining dough. Keep the cooked pizza on a wire rack so the crust stays crisp while you make the second one.